basics

magical mole negro

basics, mexican

ingredients

  • 6 dried chilies (2 varieties, medium heat-dark in color, or whatever you have on hand)
  • 4 cups broth or stock
  • 1 cup seedless prunes (or dark raisins)
  • 1 large onion, diced
  • 6–10 garlic cloves, smashed
  • 2 tsp chili powder
  • 2 tsp cumin (ground or seeds)
  • 2 tsp coriander (ground or seeds)
  • 1 tsp dried oregano
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg (optional)
  • 1/2 tsp ground cloves (optional)
  • 1 1/2 tsp salt
  • 1/2 tsp cracked black peppercorns
  • 1/4 cup peanut butter (or sub tahini paste, almond butter, cashew butter)
  • 1 1/2 -2 ounces dark chocolate (bittersweet or semi-sweet) about 1/3 cup
  • 2/3 cup water
  • 1 clove garlic
  • 3 tbsp lemon juice
  • 1/2-3/4 tsp salt
  • freshly ground black pepper, to tastem
  • 1/2-3/4 cup greens (parsley, spinach, cilantro, carrot greens all work so far)
  • 3 green onion tops (optional, I never have these around)

instructions

  1. Begin caramelizing your onions with a little oil and salt; cover and cook on low. Take your time here and let them get dark- this will add great flavor.
    _
  2. Tear the dried chilies apart (or cut with scissors) discard seeds and stems and place them in a dry skillet. Toast over medium heat until they begin to release their oils (they will take on a slight sheen), 3-4 minutes.”
    _
  3. Place them in a medium pot, and add the broth. Bring to a boil, cover, turn the heat down to low and simmer covered, 10-15 minutes.
    _
  4. Add the prunes, stir, cover, simmer on low for 10 more minutes, turn the heat off, let cool, saving the liquid.
    _
  5. Add the garlic to the onions in 2 tablespoons olive oil, over medium heat, stirring often until fragrant. Add all the spices and stir 1-2 more minutes, toasting the spices.
    _
  6. Place the cooked onion-spice mixture in a blender along with the chilies and prunes and all the liquid, and chipotles and the adobo sauce ( if using). Feel free to add a little more broth to get the blender going. Blend until very smooth, scraping down the sides. If it feels very thick, loosen with more broth. It should be like the consistency of a thick smoothie. Once silky smooth, pour this back into the pan and heat over low heat, covering.
    _
  7. When warm, stir in the salt, peanut butter and chocolate. Once the chocolate is fully melted and incorporated, give it a taste. If you want a thinner sauce ( like for enchiladas) just loosen it with a little more broth or water to desired consistency. Whisk!

Recipe lightly adapted and image from https://www.feastingathome.com/mole-negro/

green tahini sauce

basics

ingredients

  • 1/3 cup tahini (or a little more if you like it thicker)
  • 2/3 cup water
  • 1 clove garlic
  • 3 tbsp lemon juice
  • 1/2-3/4 tsp salt
  • freshly ground black pepper, to taste
  • 1/2-3/4 cup greens (parsley, spinach, cilantro, carrot greens all work so far)
  • 3 green onion tops (optional, I never have these around)

instructions

  1. Blend all ingredients in a high speed blender or a food processor till smooth. Thin, if needed, with a tablespoon or two of extra water. Enjoy!

Recipe lightly adapted and image from https://www.thefullhelping.com/delightfully-green-tahini-dressing/

boullion powder

basics

ingredients

  • 1/2 cup nutritional yeast
  • 1/2 tablespoon fine grain sea salt
  • 3 tablespoons dried minced onion or 1 tablespoon onion powder
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 1 tablespoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons coconut milk powder (optional)

instructions

Combine all the ingredients in a blender. Pulse until everything is finely ground and powdery, a minute or so. Transfer to a jar and keep in a cool and dark place for up to a couple of months. Use 1 tablespoon of bouillon powder in place of one bouillon cube.

    Recipe and image from https://www.101cookbooks.com/homemade-bouillon-powder/

    Enchilada Sauce(s)

    basics

    Easy (and very yummy) enchilada sauce

    • 14.5oz can diced tomatoes
    • 1/4 cup water (optional)
    • 2 tbsp olive oil
    • 2 tsp chili powder
    • 2 cloves garlic
    • 1 tsp cumin
    • 1/4 tsp paprika
    • 1 tsp caldo de tomate (or salt)
    • 1 tsp dried oregano

    Put in the blender, then use. This cooks *with* the enchiladas rather than before and it was really good! Might need to double, but I’m not sure.

     

      Classic Enchilada Sauce

      • 1/4 cup canola oil
      • 2 tablespoons flour
      • 3 tablespoons chili powder
      • 1 (8 ounce) can tomato sauce
      • 1 cup vegetable broth (water can work too)
      • 2 teaspoons ground cumin
      • 1 tablespoon garlic , minced
      • 1/2 teaspoon onion powder
      • 1/4 teaspoon salt

      Instructions

      1. Heat the canola oil in a saucepan on medium heat.
        –
      2. Add the flour and chili powder and stir.
        –
      3. Cook until the bright red color turns a bit brown while stirring.
        –
      4. In a small bowl mix the tomato sauce with the rest of the ingredients until it is fully blended.
        –
      5. Add to your saucepan and whisk until fully mixed.
        –
      6. Cook for 8-10 minutes on medium heat until thickened.

      sweet cornbread

      basics, bread

      ingredients

      • 1 cup (120g) fine cornmeal
      • 1 cup (125g) all-purpose flour (spoon & leveled)
      • 1 tsp baking powder
      • 1/2 tsp baking soda
      • 1/8 tsp salt
      • 1/2 cup (115g) unsalted butter, melted and slightly cooled
      • 1/3 cup (67g) packed light or dark brown sugar
      • 2 tbsp (30ml) honey
      • 1 large egg, at room temperature
      • 1 cup (240ml) buttermilk (or greek yogurt & water)

      instructions

      1. Preheat oven to 400°F (204°C). Grease and lightly flour a 9-inch square baking pan. Set aside.
        –
      2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
        –
      3. Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
        –
      4. Preheat oven to 400. Line a 9×13 baking sheet (or pan!) with parchment paper, lightly grease and set aside.
        –
      5. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzel rolls into the boiling water for 20 seconds on each side (do not overdo this). Using a slotted spatula, lift the pretzel roll out of the water and allow as much of the excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each.
        –
      6. Lightly brush the tops of the buns with the beaten egg white and top with a little sea salt.
        –
      7. Bake for 22-26 minutes or until a deep golden brown on all sides.

      Adapted from https://sallysbakingaddiction.com/easy-pretzel-rolls/

      Easy Pretzel Rolls

      basics, bread

      ingredients

      • 1 and 1/2 cups (360ml) warm water (around 100°F)
      • 2 and 1/4 teaspoons (7g) instant or active dry yeast 
      • 1 tbsp butter
      • 1 egg white, whisked
      • 1 teaspoon salt
      • 1 Tablespoon brown sugar
      • 3 and 3/4  – 4 cups (469-500g) all-purpose flour, plus more for work surface
      • coarse sea salt for sprinkling
      • 1/2 cup baking soda in 9 cups water for waterbath

      instructions

      1. Whisk yeast and warm water together. Allow to sit for 1 minute. Next, add salt, brown sugar, and melted butter. Finally, slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon or dough hook attached to stand mixer until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
        –
      2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. (At this point, it dough can be frozen. See freezing instructions below.) Place in a large greased bowl, cover tightly with plastic wrap, and allow to rise in a warm environment for 1 hour or until nearly doubled in size. (If you like, preheat oven to 200°F, turn it off, place the dough inside, and shut the oven.)
        –
      3. Once risen, punch dough down to release any air bubbles. Turn out onto a lightly floured surface and, with a sharp knife or pizza cutter, cut dough into 8 sections and shape into balls.
        –
      4. Preheat oven to 400. Line a 9×13 baking sheet (or pan!) with parchment paper, lightly grease and set aside.
        –
      5. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzel rolls into the boiling water for 20 seconds on each side (do not overdo this). Using a slotted spatula, lift the pretzel roll out of the water and allow as much of the excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each.
        –
      6. Lightly brush the tops of the buns with the beaten egg white and top with a little sea salt.
        –
      7. Bake for 22-26 minutes or until a deep golden brown on all sides.

      Adapted from https://sallysbakingaddiction.com/easy-pretzel-rolls/

      Basic Seitan

      basics, Seitan

      ingredients

      • 1 cup vital wheat gluten
      • 1/4 cup chickpea flour
      • 1 cup water
      • 6 cups stock
      • 1/3 cup soy sauce (could try omitting)

      instructions

      1. Stir the vital wheat gluten and chickpea flour together in a medium bowl.
        –
      2. Add the water and stir to form a soft dough.
        –
      3. Transfer the dough to a work surface and knead it for 5 minutes. Just like with bread making, kneading helps to develop the strands of gluten that give seitan its meaty texture.
        –
      4. Allow the dough to rest for 5 minutes.
        –
      5. While the dough rests, stir all of the broth ingredients for your choice of broth together in a large pot. 
        –
      6. Place the pot over high heat and bring the mixture to a boil. Lower the heat to a low simmer.
        –
      7. Cut the dough into at least 4 large pieces (they will expand during cooking and if they’re too big the broth won’t fully penetrate them and if they get too big the broth will no longer cover them.
        –
      8. Add the dough to the broth.
        –
      9. Allow the broth to simmer for 1 hour, uncovered, watching closely to ensure it stays at a low simmer (don’t allow it to rapidly boil).
        –
      10. Remove the pot from heat and allow it to cool a bit.
        –
      11. When the seitan is cool enough to handle, you can cut it into smaller pieces if you like. Use it in a recipe immediately, or store it in the broth. Refrigerate for up to 5 days, or freeze.

      From (with small changes from me): https://www.connoisseurusveg.com/how-to-make-seitan/

      For Serving:

      So far, i’ve found it’s best if you pan fry it, searing like meat. Make sure each piece has space in the pan to lie flat. I pan seared it with taco seasoning and olive oil and salt with some onions (cook kthe onions first with seasoning, then remove them and cook just the seitan. Ee loved that for a dinner.